Process For Preventing Organoleptic Degradation In Flexibly-Packaged Sensitive Foods And Packaged Products Thereof

ABSTRACT

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims benefit under 35 U.S.C. § 119(e) of ProvisionalU.S. Patent Application No. 62/557,922, filed Sep. 13, 2017, thecontents of which are hereby incorporated by reference in its entirety.

TECHNICAL FIELD

This invention relates to a process for reducing or eliminatingorganoleptic degradation in organoleptically sensitive foods packaged inflexible packaging, and packaged products thereof. This invention alsorelates to organoleptic flexible packaging made from polymeric filmscomprising oxidation-stable and non-migratory polysiloxane as slipadditive. The oxidative-stability and non-migratory nature of thepolysiloxane slip additive provides an organoleptic flexible packagingthat is non-interactive with and inert to the organoleptically sensitivefood packaged within, specifically: (1) coffee; (2) beer; (3) water; and(4) wine.

BACKGROUND

Polyolefin films used to package liquids are described in U.S. Pat. Nos.4,503,102; 4,521,437; 5,206,075; 5,364,486; 5,508,051; 5,721,025;5,879,768; 5,942,579; 5,972,443; 6,117,4656; 6256,966; 6,406,765;6,416,833; and 6,767,599. These patents describe polymer blends used tomanufacture flexible packages for packaging, including food packaging.These patents are incorporated herein by reference.

This application claims benefit under 35 U.S.C. § 119(e) of ProvisionalU.S. Patent Application No. 62/557,922, filed Sep. 13, 2017, thecontents of which are hereby incorporated by reference in its entirety.

In the food packaging field, positive impact of packaging, that is,additive impact, or negative impact of packaging, that is, scalping, areundesirable outcomes. Stated another way, the packaging should be inertor neutral to, and non-interactive with, the food that is beingpackaged. Particularly, for sensitive products such as wine, or neutralproducts such as water, any changes in flavor profile caused by thepackage are particularly detrimental.

For flexible liquid packaging, certain additives provide excellentprocessability of the plastic films required to produce these packages.A common additive that reduces the coefficient of friction of the filmis called ‘slip additive.’ Typical slip additives for polyethylene filmsinclude fatty acid amides. Fatty acid amides are not very soluble in thefilm and migrate to the surface of the film. The waxy layer of the fattyacid amides at the surface of the film acts to reduce the coefficient offriction of the film, thus improving its processability.

However, many of these fatty acid amides contain unsaturation, which issubject to chemical oxidation. Moreover, these fatty acid amidesresiding on the film surface and in direct contact with the liquidproduct have a tendency to migrate into the liquid. Oxidized fatty acidamides that migrate into the liquid products can produce rancidoff-tastes in the product in contact with the film. This is particularlyan issue for products that use oxidative additives such as ozone forsterilization, such as ozonated water, because the ozone oxidizes thefatty acid amides.

This invention addresses the above problem of degradation in theorganoleptic properties of the packaged food products.

SUMMARY

This invention relates to preventing degradation of organolepticproperties in packaged foods in which preservation of organolepticproperties is important. This invention also relates to such packagedfoods that show lower tendency to degrade their organoleptic properties.

This invention relates to a process for reducing organolepticdegradation in food packaged in flexible packaging, said processcomprising providing said flexible packaging, wherein said flexiblepackaging is made from film comprising polyethylene, wherein saidpolyethylene comprises at least one oxidation-resistant slip additive.

In one embodiment, this invention also relates to processes describedherein, wherein said food is organoleptically-sensitive food. In yetanother embodiment, this invention relates to the processes describedherein, wherein said organoleptically sensitive food is a liquid. In oneembodiment, this invention relates to processes above, wherein saidliquid is coffee, wine, water, or beer.

In one embodiment, this invention relates to the above processes,wherein said flexible packaging is a pouch, a bag, or a bag-in-box. Inyet another embodiment, the oxidation-resistant slip additive comprisespolysiloxane, for example, a masterbatch comprising polyethylene withultra-high molecular weight siloxane polymer dispersed in it.

In one embodiment, the present invention relates to the processesdescribed above, wherein said film comprising polyethylene comprisesmore than one layer. In another embodiment, the oxidation-resistant slipadditive is added to the outside layer of the multi-layer film. In yetanother embodiment, the polyethylene comprises LLDPE. In one embodiment,the film does not include an organic slip additive.

This invention also relates to a packaged food, comprisingorganoleptically-sensitive food, wherein said organoleptically-sensitivefood is packaged in a flexible packaging, wherein said flexiblepackaging is made from film comprising polyethylene, wherein saidpolyethylene comprises at least one oxidation-resistant slip additive.In one embodiment, the organoleptically sensitive food is a liquid. Inyet another embodiment, said liquid is wine, water, beer, or anon-alcoholic beverage.

In one embodiment, the invention relates to a packaged food above,wherein said flexible packaging is a pouch, a bag, or a bag-in-box. Inanother embodiment, the invention relates to the packaged food describedabove, wherein said oxidation-resistant slip additive comprises apolysiloxane polymer, for example, a masterbatch comprising polyethylenewith ultra-high molecular weight siloxane polymer dispersed in it.

In one embodiment, the present invention relates to the packaged fooddescribed above, wherein said film comprising polyethylene comprisesmore than one layer. In another embodiment, the oxidation-resistant slipadditive is added to the outside layer of the multi-layer film. In yetanother embodiment, the polyethylene comprises LLDPE. In one embodiment,the film does not include an organic slip additive.

DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

Ranges are used herein in shorthand, to avoid having to list anddescribe each value within the range. For example, any appropriate valuewithin the range can be selected as the upper value, lower value, or theterminus of the range.

As used herein, the singular form of a word includes the plural, andvice versa, unless the context clearly dictates otherwise. Thus, thereferences “a,” “an,” and “the” are generally inclusive of the pluralsof the respective terms. For example, reference to “a method” includes aplurality of such “methods.” Likewise, the terms “include,” “including,”and “or” should all be construed to be inclusive, unless such aconstruction is clearly prohibited from the context. Similarly, the term“examples,” particularly when followed by a listing of terms, is merelyexemplary or illustrative and should not be deemed exclusive orcomprehensive.

The term “comprising” is intended to include embodiments encompassed bythe terms “consisting essentially of” and “consisting of.” Similarly,the term “consisting essentially of” is intended to include embodimentsencompassed by the term “consisting of.”

The methods and compositions and other advances disclosed herein are notlimited to particular equipment or processes described herein because,as the skilled artisan will appreciate, they may vary. Further, theterminology used herein is for the purpose of describing particularembodiments only, and is not intended to, and does not, limit the scopeof that which is disclosed or claimed.

Unless defined otherwise, all technical and scientific terms, terms ofart, and acronyms used herein have the meanings commonly understood byone of ordinary skill in the art in the field(s) of the invention, or inthe field(s) where the term is used. Although any compositions, methods,articles of manufacture, or other means or materials similar orequivalent to those described herein can be used in the practice of thepresent invention, the preferred compositions, methods, articles ofmanufacture, or other means or materials are described herein.

All patents, patent applications, publications, technical and/orscholarly articles, and other references cited or referred to herein arein their entirety incorporated herein by reference to the extent allowedby law. The discussion of those references is intended merely tosummarize the assertions made therein. No admission is made that anysuch patents, patent applications, publications or references, or anyportion thereof, are relevant, material, or prior art. The right tochallenge the accuracy and pertinence of any assertion of such patents,patent applications, publications, and other references as relevant,material, or prior art is specifically reserved.

This invention relates to flowable food products and non-flowable foodproducts that are organoleptically-sensitive foods.Organoloeptically-sensitive food is defined infra.

As used herein, the term “flowable product” encompasses materials thatare flowable under gravity or may be pumped. Flowable product includes afluid, a liquid, a semi-liquid, a paste, and a combination thereof, withor without particulates in them. Flowable product includes foodproducts. Such materials include liquids, for example, milk, water,juice, fruit juice, oil; emulsions, for example, ice-cream mix, softmargarine; pastes, for example, meat pastes, cheese, sauce, and peanutbutter; preserves, for example, jams, pie fillings, and marmalade;jellies; doughs; ground meat, for example, sausage meat; powders, forexample, gelatin powders; granular solids, for example, nuts, sugar, andsalt; puree; concentrates; mixes; and such materials. The inventiondescribed herein is particularly useful for flowable foods.

By non-flowable products is meant, generally larger solids, for examplesolids that are not considered particles or particulate matter. Whilethis invention applies both to flowable products and non-flowableproducts, the invention is discussed in terms of flowable products. Thediscussion applies equally to non-flowable products as well.

By “organoleptic properties” is meant the aspects of food that relate tothe senses of taste, sight, smell, and touch.

By “organoleptically-sensitive food” is meant such food, in which,preservation of the organoleptic profile is important. Such food can besolid, liquid, paste, or a blend of solid and liquid. Preferably, the“organoleptically-sensitive food” is a liquid. In one embodiment,organoleptically-sensitive food in the present invention relates tocoffee, beer, water, and wine.

By “flexible container” or “flexible packaging” is meant packaging forfood items that generally is made from polymeric films, such aspolyethylene films. Such films can have one layer or multiple layers.The walls of the flexible container can have one film (comprising one ormultiple layers) or multiple films (each film comprising one or multiplelayers). In the present disclosure, “flexible container” and “flexiblepackaging” should be understood as interchangeable terminology.

By “organoleptic flexible container” is meant a flexible container thatis usable for organoleptically-sensitive foods, wherein the organolepticproperties of the packaged foods are retained, or in other words, thedegradation of these properties is reduced or eliminated. As it relatesto the present invention, such organoleptic flexible container is madefrom polymeric films, such as polyethylene films, wherein the slipadditive used in making the films for the organoleptic flexiblecontainer comprises polysiloxanes.

In this specification, the terms “prevention of organolepticdegradation,” “reduction in organoleptic degradation,” and “eliminationof organoleptic degradation” are used interchangeably.

By a “bag-in-box” or BiB is meant a type of flexible container for thestorage and transportation of liquids. It consists of a strong bladder(or plastic bag), usually made of several layers of polymeric film,seated inside a corrugated fiberboard box. The bag is supplied to thefiller company, which will then fill the empty pre-made bag. The companyfilling the bag with its product generally removes the tap, fills thebag (for example, with wine) and replaces the tap and then the bag isplaced in the box. The bags are available as singles for semi-automaticmachines or as web bags, where the bags have perforations between eachone. These are used on automated filling systems where the bag isseparated on line either before the bag is automatically filled orafter. Depending on the end use there are a number of options that canbe used on the bag instead of the tap. The bags can be filled fromchilled product temperatures up to 85° C.

Bag-in-box packaging can be made using vertical form, fill, seal machine(VFFS machine) technology, where the bags are manufactured on-line fromreels of film, then the FlexTap is inserted then filled on an integralrotary head filler.

Polysiloxane Slip Additive

The organoleptic flexible containers of the present invention, such asthe bag-in-box container, are made from polymeric films, whichspecifically use polysiloxanes and slip additive, as opposed to a fattyacid amide.

Chemically, silicone polymers are extremely robust and have little or notendency to oxidize under normally occurring conditions for foodpackaging. Thus, they are ideal candidates for modifying films used fororganoleptically-sensitive food products.

Film formulations utilizing common slip agents suffer from a tendency toadd off-tastes to sensitive products such as wine and water. It ishighly desirable to have a flexible container made from polymeric filmformulation that has the advantages of low coefficient-of-friction (COF)but without the disadvantage of off tastes. Moreover, other slipadditives have a tendency to migrate into the organoleptically-sensitivefood products. The tendency of slip additives to oxidize and migrateinto the food can create rancid off-taste and/or reduce the quality andtaste of the organoleptically sensitive packaged food. Silicone polymeradditives provide a solution to this problem.

Fatty acid amides as slip additives precisely create this problem inorganoleptic properties of taste and odor. Fatty acid amides used asslip agents for polyethylene films are made by amination of fatty acidsfrom natural sources such as beef tallow and plant oils. For example, awell-known slip agent for polyethylene is erucamide (CAS 112-84-5), a22-carbon structure with one unsaturation. Other common amides used forpolymer modification are behenamide and stearamide. Similar to theirfatty acid parents, these amides are subject to oxidation, resulting in‘rancid’ off-tastes, which are particularly noticeable in neutral orsensitive contents such as water and wine. The oxidation may take placevia normal aging of the film or may be a result of oxidative processesused in filling (e.g. ozonation).

Silicone polymers or polysiloxanes, which consist of a backbone of Si—Ounits, are extremely robust to oxidation. High molecular weight siloxanepolymers for modifying the surface friction of PE films can provideadequate reduction of the film COF while avoiding the issues with themore traditional fatty acid amides. Packaging organoleptically-sensitivefood products in flexible containers made with films comprisingpolysiloxanes slip additives retains the organoleptic properties of thefood products being packaged, more specifically: coffee, beer, water,and wine. Water includes ozonated water.

Using the polysiloxane slip additive such as MB25-35 from Dow ChemicalCo. provides PE films to allow for good processing, robust andflex-crack resistant bags, but avoiding the negative impacts onorganoleptically-sensitive food products. In addition to the oxidationstability, the high molecular weight of the siloxanes means that theywill not migrate into the product.

In one embodiment, the present invention provides (1) a process formaking an organoleptic flexible container, and (2) said organolepticflexible container produced from said process.

In another embodiment, the present invention relates toorganoleptically-sensitive food packaged in an organoleptic flexiblecontainer. In one embodiment, this invention relates to the process ofmaking such finished food package. Stated another way, in anotherembodiment, the present invention also provides an organoleptic flexiblecontainer that comprises one of the four organoleptically sensitivefoods, namely: (1) coffee; (2) beer; (3) water; and (4) wine.

In one embodiment, the present invention relates to the process ofmaking an organoleptic flexible container, that is a “bag-in-box” or apouch (See description, for example, in U.S. Pat. Nos. 4,796,788 and3,173,579, both of which are incorporated by reference herein).

In one embodiment, the present invention relates to the process ofmaking organoleptic flexible container, said process includes, forexample, (A) providing a flexible container with four panels ofpolymeric films that exhibit organoleptic properties. In one embodiment,the four panels form (i) a body portion; (ii) a neck portion, and aflare portion that extends from the neck portion; (iii) a taperedtransition portion between the body portion and the neck portion; and(iv) the neck portion has a reduced width, the flare portion has anexpanded end; and the width of the flare portion gradually increasesfrom the neck portion to the flare expanded end (i.e., the expanded endof the flare portion). The process includes (B) inserting a fitment intothe flare portion from the expanded end.

Organoleptic Flexible Container

The process includes providing an organoleptic flexible container. Inone embodiment, the flexible container is made from four panels. Duringthe fabrication process, the panels are formed when one or more webs offilm material are sealed together. Similarly, one, two, or more webs maybe used to produce each respective panel (i.e., a bag-in-a-bagconfiguration or a bladder configuration). Similarly, multilayer filmscan also be prepared.

In one embodiment, the four panels can each be composed of a separateweb of film material. The composition and structure for each web of filmmaterial can be the same or different. Alternatively, one web of filmmaterial may also be used to make all four panels and the top and bottomsegments. In a further embodiment, two or more webs can be used to makeeach panel.

The material of construction of the organoleptic flexible container cancomprise food-grade plastic. For instance, nylon, polypropylene,polyethylene such as linear low-density polyethylene (LLDPE),high-density polyethylene (HDPE) and/or low density polyethylene (LDPE)may be used as discussed later. The film of the organoleptic flexiblecontainer can have a thickness and barrier properties that is adequateto maintain product and package integrity during manufacturing,distribution, product shelf life and customer usage.

In an embodiment, the flexible multilayer film has a thickness from 100micrometers, or 200 micrometers, or 250 micrometers to 300 micrometers,or 350 micrometers, or 400 micrometers. In an embodiment, the filmmaterial provides the appropriate atmosphere within the flexiblecontainer to maintain the product shelf life of at least about 180 days.Moreover, it may be desirable to use materials of construction havingoil and/or chemical resistance particularly in the seal layer, but notlimited to just the seal layer. The flexible multilayer film can beeither printable or compatible to receive a pressure sensitive label orother type of label for displaying of indicia on the flexible container.

In an embodiment, each panel is made from a flexible multilayer filmhaving at least one, or at least two, or at least three layers. Theflexible multilayer film is resilient, flexible, deformable, andpliable. The structure and composition of the flexible multilayer filmfor each panel may be the same or different. For example, each of thefour panels can be made from a separate web, each web having a uniquestructure and/or unique composition, finish, or print. Alternatively,each of the four panels can be the same structure and the samecomposition. In an embodiment, each panel is a flexible multilayer filmhaving the same structure and the same composition.

The flexible multilayer film may be (i) a coextruded multilayerstructure or (ii) a laminate, or (iii) a combination of (i) and (ii). Inan embodiment, the flexible multilayer film has at least three layers: aseal layer, an outer layer, and a tie layer between. The tie layeradjoins the seal layer to the outer layer. The flexible multilayer filmmay include one or more optional inner layers disposed between the seallayer and the outer layer.

In an embodiment, the flexible multilayer film is a coextruded filmhaving at least two, or three, or four, or five, or six, or seven toeight, or nine, or ten, or eleven, or more layers. Some methods, forexample, used to construct films are by cast co-extrusion or blownco-extrusion methods, adhesive lamination, extrusion lamination, thermallamination, and coatings such as vapor deposition. Combinations of thesemethods are also possible. Film layers can comprise, in addition to thepolymeric materials, additives such as stabilizers, antiblockingadditives, process aids, clarifiers, nucleators, pigments or colorants,fillers and reinforcing agents, and the like as commonly used in thepackaging industry. It is particularly useful to choose additives andpolymeric materials that have suitable organoleptic and or opticalproperties.

In another embodiment, the flexible multilayer film can comprise abladder wherein two or more films that are adhered in such a manner asto allow some delamination of one or more plies to occur during asignificant impact such that the inside film maintains integrity andcontinues to hold contents of the container.

Nonlimiting examples of suitable polymeric materials for the seal layerinclude olefin-based polymer (including any ethylene/C₃-C₁₀ alpha-olefincopolymers linear or branched), propylene-based polymer (includingplastomer and elastomer, random propylene copolymer, propylenehomopolymer, and propylene impact copolymer), ethylene-based polymer(including plastomer and elastomer, high density polyethylene (“HDPE”),low density polyethylene (“LDPE”), linear low density polyethylene(“LLDPE”), medium density polyethylene (“MDPE”), ethylene-acrylic acidor ethylene-methacrylic acid and their ionomers with zinc, sodium,lithium, potassium, magnesium salts, ethylene vinyl acetate copolymersand blends thereof.

Nonlimiting examples of suitable polymeric material for the outer layerinclude those used to make biaxially or monoaxially oriented films forlamination as well as coextruded films. Some nonlimiting polymericmaterial examples are biaxially oriented polyethylene terephthalate(OPET), monoaxially oriented nylon (MON), biaxially oriented nylon(BON), and biaxially oriented polypropylene (BOPP). Other polymericmaterials useful in constructing film layers for structural benefit arepolypropylenes (such as propylene homopolymer, random propylenecopolymer, propylene impact copolymer, thermoplastic polypropylene (TPO)and the like, propylene-based plastomers (e.g., VERSIFY′ or VISTAMAX′)),polyamides (such as Nylon 6, Nylon 6,6, Nylon 6,66, Nylon 6,12, Nylon 12etc.), polyethylene norbornene, cyclic olefin copolymers,polyacrylonitrile, polyesters, copolyesters (such as PETG), celluloseesters, polyethylene and copolymers of ethylene (e.g., LLDPE based onethylene octene copolymer such as DOWLEX™, blends thereof, andmultilayer combinations thereof.

Nonlimiting examples of suitable polymeric materials for tie layerinclude functionalized ethylene-based polymers such as ethylene-vinylacetate (“EVA”), polymers with maleic anhydride-grafted to polyolefinssuch as any polyethylene, ethylene-copolymers, or polypropylene, andethylene acrylate copolymers such an ethylene methyl acrylate (“EMA”),glycidyl containing ethylene copolymers, propylene and ethylene basedolefin block copolymers INFUSE™. Olefin Block Copolymers available forthe Dow Chemical Company and INTUNE™ (PP-based Olefin Block Copolymersavailable from The Dow Chemical Company) and blends thereof.

The flexible multilayer film may include additional layers, which maycontribute to the structural integrity or provide specific properties.The additional layers may be added by direct means or by usingappropriate tie layers to the adjacent polymer layers. Polymers, whichmay provide additional mechanical performance such as stiffness oropacity, as well polymers, which may offer, gas barrier properties orchemical resistance can be added to the structure.

Nonlimiting examples of suitable material for the optional barrier layerinclude copolymers of vinylidene chloride and methyl acrylate, methylmethacrylate or vinylidene chloride (e.g., SARAN resins available fromThe Dow Chemical Company); vinylethylene vinyl alcohol (EVOH), metalfoil (such as aluminum foil). Alternatively, modified polymeric filmssuch as vapor deposited aluminum or silicon oxide on such films as BON,OPET, or OPP, can be used to obtain barrier properties when used inlaminate multilayer film.

In an embodiment, the flexible multilayer film includes a seal layerselected from LLDPE (sold under the trade name DOWLEX™ (The Dow ChemicalCompany)), single-site LLDPE substantially linear, or linear ethylenealpha-olefin copolymers, including polymers sold under the trade nameAFFINITY™ or ELITE™ (The Dow Chemical Company) for example,propylene-based plastomers or elastomers such as VERSIFY™ (The DowChemical Company), and blends thereof. An optional tie layer is selectedfrom either ethylene-based olefin block copolymer PE-OBC (sold asINFUSE™) or propylene-based olefin block copolymer PP-OBC (sold asINTUNE™). The outer layer includes greater than 50 wt. % of resin(s)having a melting point, T_(m), that is from 25° C., to 30° C., or 40° C.or higher than the melting point of the polymer in the seal layerwherein the outer layer polymer is selected from resins such as VERSIFYor VISTAMAX, ELITE™, HDPE or a propylene-based polymer such as propylenehomopolymer, propylene impact copolymer or TPO.

In an embodiment, the flexible multilayer film is co-extruded.

In an embodiment, flexible multilayer film includes a seal layerselected from LLDPE (sold under the trade name DOWLEX™ (The Dow ChemicalCompany)), single-site LLDPE (substantially linear, or linear, olefinpolymers, including polymers sold under the trade name AFFINITY′ orELITE™ (The Dow Chemical Company) for example, propylene-basedplastomers or elastomers such as VERSIFY™ (The Dow Chemical Company),and blends thereof. The flexible multilayer film also includes an outerlayer that is a polyamide.

In an embodiment, the flexible multilayer film is a coextruded film andincludes:

-   -   (i) a seal layer composed of an olefin-based polymer having a        first melt temperature less than 105° C., (Tm1); and    -   (ii) an outer layer composed of a polymeric material having a        second melt temperature, (Tm2), wherein Tm2−Tm1>40° C.

The term “T_(m2)−T_(m1)” is the difference between the melt temperatureof the polymer in the outer layer and the melt temperature of thepolymer in the seal layer, and is also referred to as ΔT_(m). In anembodiment, the ΔT_(m) is from 41° C., or 50° C., or 75° C., or 100° C.,to 125° C., or 150° C., or 175° C., or 200° C.

In an embodiment, the flexible multilayer film is a coextruded film, theseal layer is composed of an ethylene-based polymer, such as a linear ora substantially linear polymer, or a single-site catalyzed linear orsubstantially linear polymer of ethylene and an alpha-olefin monomersuch as 1-butene, 1-hexene or 1-octene, having a T_(m) from 55° C. to115° C. and a density from 0.865 to 0.925 g/cm³, or from 0.875 to 0.910g/cm³, or from 0.888 to 0.900 g/cm³ and the outer layer is composed of apolyamide having a T_(m) from 170° C. to 270° C. In an embodiment, theflexible multilayer film is a coextruded film having at least fivelayers, the coextruded film having a seal layer composed of anethylene-based polymer, such as a linear or substantially linearpolymer, or a single-site catalyzed linear or substantially linearpolymer of ethylene and an alpha-olefin comonomer such as 1-butene,1-hexene or 1-octene, the ethylene-based polymer having a T_(m) from 55°C. to 115° C. and density from 0.865 to 0.925 g/cm³, or from 0.875 to0.910 g/cm³, or from 0.888 to 0.900 g/cm³ and an outermost layercomposed of a polyamide having a T_(m) from 170° C. to 270° C.

In an embodiment, the flexible multilayer film is a coextruded filmhaving at least seven layers. The seal layer is composed of anethylene-based polymer, such as a linear or substantially linearpolymer, or a single-site catalyzed linear or substantially linearpolymer of ethylene and an alpha-olefin comonomer such as 1-butene,1-hexene or 1-octene, the ethylene-based polymer having a T_(m) from 55°C. to 115° C. and density from 0.865 to 0.925 g/cm³, or from 0.875 to0.910 g/cm³, or from 0.888 to 0.900 g/cm³. The outer layer is apolyamide having a T_(m) from 170° C. to 270° C.

In an embodiment, the flexible multilayer film is a coextruded fivelayer film, or a coextruded seven layer film having at least two layerscontaining an ethylene-based polymer. The ethylene-based polymer may bethe same or different in each layer.

In an embodiment, the flexible multilayer film is a coextruded fivelayer, or a coextruded seven layer film having at least two layerscontaining a polyamide polymer.

In an embodiment, the flexible multilayer film is a seven-layercoextruded film with a seal layer composed of an ethylene-based polymer,or a linear or substantially linear polymer, or a single-site catalyzedlinear or substantially linear polymer of ethylene and an alpha-olefinmonomer such as 1-butene, 1-hexene or 1-octene, having a T_(m) from 90°C. to 104° C. The outer layer is a polyamide having a T_(m) from 170° C.to 270° C. The film has a ΔT_(m) from 40° C. to 200° C. The film has aninner layer (first inner layer) composed of a second ethylene-basedpolymer, different than the ethylene-based polymer in the seal layer.The film has an inner layer (second inner layer) composed of a polyamidethe same or different to the polyamide in the outer layer. The sevenlayer film has a thickness from 100 micrometers to 250 micrometers.

In an embodiment, the flexible container has a volume from 0.050 liters(L), or 0.1 L, or 0.15 L, or 0.2 L, or 0.25 liters (L), or 0.5 L, or0.75 L, or 1.0 L, or 1.5 L, or 2.5 L, or 3 L, or 3.5 L, or 4.0 L, or 4.5L, or 5.0 L to 6.0 L, or 7.0 L, or 8.0 L, or 9.0 L, or 10.0 L, or 20 L,or 30 L.

The organoleptic flexible container is used to store flowablesubstances, namely, coffee, beer, water, or wine. Water includesozonated water.

1. A process for reducing organoleptic degradation in a packaged food,said process comprising providing an organoleptically-neutral flexiblecontainer, wherein said organoleptically-neutral flexible container ismade from a multi-layer film comprising an outer layer and polyethyleneas a food contact sealant layer, wherein said food contact sealant layerconsists of a polyethylene and an oxidation-resistant and non-migratoryslip additive ultra-high molecular weight polydimethylsiloxane, andpackaging food in said organoleptically-neutral flexible container. 2.The process as recited in claim 1, wherein said food isorganoleptically-sensitive food.
 3. The process as recited in claim 2,wherein said organoleptically-sensitive food is a liquid.
 4. The processas recited in claim 3, wherein said liquid is coffee, beer, water, orwine.
 5. The process as recited in claim 1, wherein said flexiblepackaging is a pouch, a bag, or a bag-in-box.
 6. The process as recitedin claim 1, wherein said oxidation-resistant and non-migratory slipadditive ultra-high molecular weight polydimethylsiloxane is amasterbatch comprising a low density polyethylene with 25% ultra-highmolecular weight polydimethylsiloxane dispersed in it.
 7. (canceled) 8.The process as recited in claim 1, wherein said outside layer of themulti-layer film comprises an oxidation-resistant and non-migratory slipadditive ultra-high molecular weight polydimethylsiloxane.
 9. Theprocess as recited in claim 1, wherein said polyethylene comprisesLLDPE.
 10. The process as recited in claim 1, wherein said film does notinclude a fatty acid amide slip additive. 11.-19. (canceled)
 20. Apackaged organoleptically-sensitive food with reduced organolepticdegradation, comprising organoleptically-sensitive food packaged in anorganoleptically-neutral flexible container, wherein saidorganoleptically-neutral flexible container is made from a multi-layerfilm comprising an outer layer and polyethylene as a food contactsealant layer, wherein said food contact sealant layer consists of apolyethylene and an oxidation-resistant and non-migratory slip additiveultra-high molecular weight polydimethylsiloxane.
 21. The packagedorganoleptically-sensitive food as recited in claim 20, wherein saidorganoleptically sensitive food is a liquid.
 22. The packagedorganoleptically-sensitive food as recited in claim 21, wherein saidliquid is coffee, beer, water, or wine.
 23. The packagedorganoleptically-sensitive food as recited in claim 20, wherein saidflexible container is a pouch, a bag, or a bag-in-box.
 24. The packagedorganoleptically-sensitive food as recited in claim 20, wherein saidoxidation-resistant and non-migratory slip additive ultra-high molecularweight polydimethylsiloxane is a masterbatch comprising a low densitypolyethylene with 25% ultra-high molecular weight polydimethylsiloxanedispersed in it.
 25. The packaged organoleptically-sensitive food asrecited in claim 20, wherein said polyethylene comprises LLDPE.
 26. Thepackaged organoleptically-sensitive food as recited in claim 20, whereinsaid film does not include a fatty acid amide slip additive.
 27. Thepackaged organoleptically-sensitive food as recited in claim 20, whereinsaid outside layer of the multi-layer film comprises anoxidation-resistant and non-migratory slip additive ultra-high molecularweight polydimethylsiloxane.